Chicken Pie(Club Member: Luke Robinson)
A comforting chicken pie featuring tender chicken, creamy soup, and hearty vegetables, perfect for family dinners and those craving a savory, satisfying dish.
Ingredients
Instructions
- Layer the cooked, deboned chicken pieces in the bottom of a 2-quart casserole dish.
- Mix the cream of chicken soup and chicken broth well.
- Pour the soup mixture over the chicken in the casserole dish.
- Lightly mix the chicken and soup mixture together.
- Add the chopped hard-boiled eggs, drained peas, and carrots to the dish.
- Mix all ingredients together until well combined.
Tips & Substitutions
For added flavor, consider using homemade chicken broth instead of canned. You can also substitute the cream of chicken soup with Aunt Evelyn'S Cream Of Broccoli Soup for a unique twist. If you prefer a crunchier texture, top the pie with a layer of crushed crackers or breadcrumbs before baking. Ensure all ingredients are well-drained to avoid a watery filling.
Serving Suggestions
This chicken pie pairs beautifully with a side salad or steamed vegetables for a complete meal. You might also enjoy serving it with Aunt Edna'S Potatoes for a comforting dinner. For a more festive occasion, consider offering Mrs. Edith'S Festive Chicken Salad as a light appetizer before the main course.
Storage & Reheating
Store any leftover chicken pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. For quicker reheating, you can use a microwave, but be cautious as it may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pie(Club Member: Luke Robinson) contains roughly 658 calories, with 38g protein, 93g carbohydrates, and 15g fat. It is an excellent source of vitamin A (123% of the Daily Value), protein (76% of the Daily Value), and potassium (31% of the Daily Value). Note that it is relatively high in sodium, at 1099mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken is a great way to save time and reduce waste. Just ensure it's properly shredded into bite-size pieces and heated through before adding it to the casserole.
Can I freeze the chicken pie for later use?
Yes, you can freeze the chicken pie before baking it. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Bake from frozen, adding extra time to ensure it's cooked through.
What can I substitute for the peas in this recipe?
If you're not a fan of peas, you can substitute them with green beans or corn for a different flavor and texture. Just ensure they are drained well if using canned versions to maintain the pie's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).